A simple risotto is cheap and nourishing. Use other vegetables such as mushrooms, peas and sweetcorn to change the textures. Top with crushed crisps!

Cooks Know How: The secret in making risotto is to get the rice to cook thoroughly. It should not be rushed. Take your time, make more stock than you think you need and gradually spoon it into the rice mixture as it swells. Control the heat so that the rice does not burn or stick to the pan. Covering the risotto pan with a light piece of foil can help the steam to cook the rice. Rice is starch, and when raw, starch is indigestible. The cooking process converts the starch, gelatinising it and making it able to be used as energy by our bodies. The rice may be either long grain or Arborio, the Italian choice. Make the colours come from the vegetables you add. Risotto can be a main dish or simply served as a side to BBQ meats or roasts.

Next Time

Add spices such as chilli or turmeric to give your risotto a different boost of flavour. Additions such as cashew nuts, peanuts or tofu make risotto more of a main meal.